Carrot and Roast Broccoli Soup
An incredibly flavourful carrot and broccoli soup that's smooth and crunchy at the same time.
Ingredients
- 1 kg Carrots peeled and loosely chopped
- 500 g Potatoes peeled and loosely chopped
- 2 Medium Onions diced
- 4 Cloves Garlic diced
- 1 1/2 Litres Vegetable Stock
- 1 Teaspoon Cumin
- 1/2 Teaspoon Turmeric
- 1 Tablespoon Olive Oil
Roast Broccoli
- 300 g Tenderstem Broccoli
- 2 Tablespoons Olive Oil
- 1/2 Medium Lemon juiced
- 2 Cloves Garlic finely diced
- 1 Small Red Chilli finely diced
Instructions
- Preheat your oven to 180c (fan oven).
- Heat the tablespoon of olive oil in a large saucepan over a medium heat. Toss in the 2 diced onions and 4 cloves diced garlic. Sweat the vegetables for about 5 minutes until soft.
- Pour in the 1kg chopped carrots, 500g of chopped potatoes, 1 teaspoon of cumin and 1/2 a teaspoon of turmeric. Stir the spices into the veggies and fry for a further minute.
- Pour in the 1 1/2 litres of vegetable stock and bring the pan to the boil. Turn down to a simmer, cover and cook for 20 minutes until the carrot has completely softened.
- Whilst the soup is cooking prepare your roast broccoli. Arrange the 300g of tenderstem broccoli onto a large baking tray. Pour over the juice from 1/2 a lemon, finely diced red chilli, 2 cloves of diced garlic and 2 tablespoons of olive oil. Toss the broccoli so it is evenly coated in the chopped veggies and oil. Season with a little salt.
- Place into the oven for 15 minutes until the broccoli begins to blister and blacken.
- Once the soup is cooked blend until completely pureed. Season to taste with salt and black pepper.
- Serve the soup ladled into deep soup bowls with the roast broccoli heaped over the top. Finish with a drizzle of olive oil.
Nutrition
Calories: 361kcal | Carbohydrates: 60g | Protein: 9g | Fat: 12g | Saturated Fat: 6g | Sodium: 209mg | Potassium: 1495mg | Fiber: 12g | Sugar: 18g | Vitamin A: 43210IU | Vitamin C: 137mg | Calcium: 181mg | Iron: 3mg